Description
Slow cooker beef soup with carrots, celery, potatoes, onion and more. Served in a sourdough bread bowl.
Ingredients
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- 1 Tbsp canola oil
- 1 cup diced onion
- 1 rib of celery, sliced or diced
- 4 ounces mushrooms, sliced
- 1 Tbsp minced garlic
- 1/4 cup flour
- 3 cups beef broth
- 2 carrots, peeled and sliced
- 1 tsp seasoned salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 Tbsp Worcestershire sauce
- 20 ounces beef stew meat
- 12 ounces potatoes, peeled and cubed
- Splash of red wine vinegar
- 1 cup frozen peas, optional
- Sourdough bread bowls, if desired
Instructions
- Heat a pan over medium high heat (I have a slow cooker that has a stovetop function so I just do this step right in my slow cooker). Add in the oil, onion, celery and mushrooms. Saute for 3 minutes. Add in the garlic and saute for 30 seconds. Stir in the flour to coat. Transfer the mixture to the slow cooker.
- Pour in the broth and stir. Stir in the carrots, seasoned salt, pepper, paprika, Worcestershire, stew meat and potatoes.
- Cover slow cooker and cook on high for 3 hours or on low for 5 hours.
- Stir in a splash of red wine vinegar. Salt to taste, if needed. If desired stir in a cup of peas.
- Hollow out sourdough bread bowl. Use the hollowed out portion and a couple of toothpicks to create mickey ears on the bread bowl. Ladle soup into bread bowl. Enjoy!
- Category: Beef
- Method: Slow Cooker